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Tabela zalece pieczenia
Rodzaj Potrawy
Temp.
°C
Czas pieczenia
w minutach
Poziom
(od Do u)
Cykl
Chleb i Biszkopty
Pizza
220
20/30
1
Chleb w pojemniku
190/200
45/60
1
Chleb Nadziewany
150/160
20/25
1 lub 2
Chleb Bia y
175/210
25/40
1 lub 2
Biszkopty
140/150
20/30
1 lub 2
K
ruche Ciasta i Wyroby
Cukiernicze
Dro d ówka
175
40/45
2
Kremówki
190
25/35
2
Ciasto czekoladowe
175
30/40
2
Placek z Owocami
140
50/70
2
Vol
-
au
-
vent
175
20
2
Obwarzanek
180
35/45
2
Ciasto Biszkoptowe
150
20/25
2
Suflet
180/200
20/30
2
Tort bezowy
120/125
25/35
2
Mi sa
Mi so Duszone Ciel ce
(1/1,5Kg)
150/160 180/210
1 lub 2
Piecze Ciel ca (1/1,5Kg)
150/160 120/150
1 lub 2
Klops Mi sny (1/1,5Kg)
180/190
90/120 1 lub 2
Baranina (podudzie lub opatk
a)
180/190
60/90
1 lub 2
Ko l (podudzie lub opatka)
180
45/60
1 lub 2
Wieprzowina (stek lub udo)
180
60/90
2
Dziczyzna
Piecze Zaj cza
180
60/90
1 lub 2
Piecze zBa anta
180
60/90
1 lub 2
Kozica, Piecze z Jelenia
175
90/120
1 lub
2
Drób
Kurczak
170
90/120 1 lub 2
Kaczka
175
180/200
1
Ryby
Ryby ogólnie
200
15/20
2
153
155


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